Is fine dining really dead—or is the restaurant industry simply changing? In this episode, Justin and Ray break down the evolving definition of fine dining, what chefs actually think about today’s biggest food and beverage trends, and the New York Times’ 2026 list of America’s best restaurants. They also discuss Dominique Crenn’s move to Melbourne and what it says about the increasingly global nature of high-end dining.Plus, we get into one of the most important conversations for working chefs: how to approach salary and title negotiations without underselling yourself. We also look at Danny Meyer’s latest thoughts on hospitality and what the legendary restaurateur believes the industry still gets wrong—and right—about taking care of people.
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